Braised sticky lemon and honey chicken
rice bran oil
skinless chicken thigh
612 g, (Buy 4 x 170g), fat trimmed
2 medium, thinly sliced
3 tbs, (4cm piece), cut into matchsticks
2 clove(s), crushed
½ cup(s), (125ml)
¼ cup(s), (60ml), warmed
reduced salt soy sauce
60 ml, (1/4 cup)
½ tsp, mild
2 tsp, toasted
2 individual, thinly sliced diagonally
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken, turning, for 4–5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add ginger and garlic and cook, stirring, for 1 minute or until fragrant. Stir in juice, honey, soy sauce and chilli powder and bring to the boil. Add mixture to slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
- Serve chicken topped with sauce, sesame seeds and shallots.